Wash and cut the eggplant into round slices. Pat dry it. Sprinkle salt, red chili powder and chaat masala on both sides.

Heat the oil in shallow frying pan or a tawa. Now press each individual slices lightly onto the rice flour. Shake the excess off and place them on the tawa. Cook the eggplant slices on both sides until done.

Your tawa/pan seared baigan is ready. Serve hot as a side dish with rice and dal.